EP0102307B1 - Process for the obtainment of a beverage from seaweeds, and beverage from seaweeds so obtained - Google Patents

Abstract

The present invention relates to a process for the obtention of an algae beverage, and an algae beverage thus obtained. The process is characterized in that it consists essentially in cutting and finely chopping a marine algae known as fucus vesiculosus, keeping it in an oven for about 24 hours at a temperature of the order of 120 DEG C., measuring the degree of humidity upon leaving the oven, and adding alcohol whose alcoholometric degree is comprised between 40% and 65% according to the size of the evaporation loss, at the rate of about 10% by weight of the algae from the oven, then macerating the obtained mixture for about three weeks in a closed receptacle, at ambient temperature, then filtering said mixture and pressing the solids content, thereby to separate all the concentrated liquor, then forming a mixture of the concentrated liquor with a fruit concentrate as well as, if desired, with one or several concentrated essences of fruits, vegetables, or herbs, and with water, and finally, pasteurizing the obtained product at about 85 DEG C. for about 20 minutes.

Description

The present invention relates to the field of the food industry, in particular beverages, and relates to a process for obtaining a seaweed drink.

The subject of the invention is also a seaweed drink obtained by application of this process.

Currently, the drinks available on the market, in particular the so-called refreshing drinks, are generally made up of sugar, water and fruit or plant extracts.

These drinks allow a thirst quenching and a correct refreshment, but present however the disadvantage of containing caloric elements in more or less important proportions, so that their absorption is not always compatible with the practice of a mode, including a low calorie diet.

The object of the present invention is to overcome this drawback.

It has, in fact, for its object a process for obtaining an algae drink, characterized in that it essentially consists in cutting and finely chopping a seaweed called fucus vesiculosus or sea oak, or even vesiculous kelp, pass it in the oven for about 24 hours at a temperature of the order of 120 ° C., to measure the degree of humidity at the outlet of the oven, and to add alcohol of which the alcoholic degree is included between 40 ° and 65 ° depending on the extent of the losses by evaporation, at a rate of approximately 10% by weight of the stewed algae, then macerate the mixture obtained for approximately three weeks in a closed container, at room temperature, then at filter said mixture, and press the remaining solid parts, in order to remove all the concentrated juice therefrom, then make a mixture of concentrated juice with a fruit concentrate as well as possibly with one or more fruit flavor concentrates, vegetables, or herbs, and with water and finally, pasteurizing the product obtained at about 75 ° C for about 20 minutes.

The alga fucus vesiculosus used advantageously has a high iodine content and is preferably harvested in February and September.

The alcoholic degree of alcohol mixed with algae at the outlet of the oven is a function of the moisture content of said algae, and is advantageously between 40 ° and 65 °.

• - pour une perte de poids des algues à l'étuve de 30 % l'alcool utilisé titre 60° à 65°,
• - pour une perte de poids de 40 %, l'alcool titre 50°, et
• - pour une perte de poids de 50 %, l'alcool titre 40° à 45°.

For exemple :

• - for a weight loss of algae in the oven of 30% the alcohol used titer 60 ° to 65 °,
• - for a weight loss of 40%, alcohol is 50 °, and
• - for a weight loss of 50%, the alcohol is 40 ° to 45 °.

The concentrated juice obtained after maceration, filtration and pressing is mixed in a proportion of between 1 ‰ and 30 ‰, preferably between 1 ‰ and 5% o, with water possibly added with one or more fruit flavors, or other plants, in a proportion of between 6 ‰ and 8% o for each flavor, and, if necessary, a substantially corresponding proportion of citric acid to achieve pH stabilization.

As a basic flavor, a lemon or orange concentrate is more particularly provided, but other fruit concentrates can be used without limitation. However, the use of other concentrates requires the addition of citric acid, in order to stabilize the pH of the mixture produced.

In addition, other plant concentrates can be added to the mixture such as hawthorn, borage, barberry, watercress, etc. concentrates, in a proportion substantially identical to that of the fruit concentrate.

The invention also relates to a seaweed drink obtained by applying the method described above, characterized in that it consists of a mixture in water of concentrated juice of fucus vesiculosus and a concentrate of a fruit, such as lemon or orange, or other, and possibly another concentrate of plants such as hawthorn, borage, barberry, watercress, etc., the addition of a concentrate of fruit other than lemon accompanied by a corresponding addition of citric acid.

• - 1 %α à 5 %α de jus concentré de fucus vésiculosus
• - 6 %o à 8 %α de jus concentré de citron
• - eau q.s.p. 1000.

By way of example, the algae drink according to the invention has the following preferred composition:

• - 1% α to 5% α concentrated juice of fucus vesiculosus
• - 6% o to 8% α of concentrated lemon juice
• - water qs 1000.

• - 1 %α à 5 %o de jus concentré de fucus vésiculosus
• - 6 %α à 8 %o de jus concentré d'orange
• - 6 %o à 8 %o d'acide citrique
• - 6 %o à 8 %o d'aubepine, de bourrache, d'épine vinette, ou de cresson
• - eau q.s.p. 1000.

According to an alternative embodiment of the invention, the drink has the following preferred composition:

• - 1% α to 5% o concentrated juice of fucus vesiculosus
• - 6% α to 8% o concentrated orange juice
• - 6% o to 8% o citric acid
• - 6% o to 8% o hawthorn, borage, barberry, or watercress
• - water qs 1000.

Thanks to the invention, it is possible to make a flavored seaweed drink, very refreshing and leaving an oyster aftertaste. In addition, such a drink is obtained without the addition of sugar, so that its caloric intake is zero.

Of course, the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the proportions and the nature of the various constituents, without however departing from the scope of protection of the invention.

Claims (9)

1. Process for obtaining a beverage based on algae, characterized in that it essentially comprises cutting and finely shredding a marine algae called fucus vesiculosus or fucoid seaweed or bladder wrack, placing. it in the oven for approximately 24 hours at a temperature of approximately 120° C, measuring the degree of humidity on leaving the oven and adding alcohol, whose alcoholometric degree is between 40° and 65° as a function of the losses by evaporation, at a rate of approximately 10% by weight of the algae which have passed through the oven, then macerating the mixture obtained for approximately three weeks in a closed container and at ambient temperature, then filtering said mixture and pressing the remaining solid parts, in order to remove therefrom the concentrated juice, then mixing the concentrated juice with a fruit concentrate, as well as optionally with one or more flavour concentrates of fruits, vegetables or herbs, as well as with water and finally pasteurizing the product obtained for approximately 20 minutes at approximately 75°C.

2. Process according to claim 1, characterized in that the algae fucus vesiculosus used advantageously has a high iodine content and is preferably collected in February and in September.

3. Process according to claim 1, characterized in that the alcoholometric degree of the alcohol mixed with the algae on leaving the oven is a function of the moisture content of said algae and is advantageously between 40° and 65°.

4. Process according to claim 3, characterized in that

- for 30g weight loss of the algae in the oven the alcohol strength is 60° to 65°,

- for a 40% weight loss the alcohol strength is 50°, and

- for a 50% weight loss the alcohol strength is 40° to 45°

5. Process according to claim 1, characterized in that the concentrated juice obtained after maceration, filtration and pressing is mixed in a proportion between 1‰ and 30%o, preferably 1%o and 5%o with water to which has optionally been added one or more flavours of fruit or other plants, in a proportion between 6%o and 8%o for each flavour and, if appropriate, a substantially corresponding proportion of citric acid in order to stabilize the pH-value.

6. Process according to claim 5, characterized in that other concentrates of plants can be added to the mixture, such as concentrates of hawthorn, borage, barberry, cress, in a substantially identical proportion to that of the fruit concentrate.

7. Beverage based on algae obtained by applying the process according to any one of claims 1 to 6, characterized in that it is constituted by a mixture of water of concentrated fucus vesiculosus juice and a concentrate of a fruit, such as lemon or orange or the like and optionally another concentrate of plants such as hawthorn, borage, barberry or cress, the addition of a fruit concentrate other than lemon being accompanied by a corresponding addition of citric acid.

8. Beverage according to claim 7, characterized in that it has the following preferred concentration:

- 1%o to 5%o concentrated fucus veslculosus juice

- 6‰ to 8%o concentrated lemon juice

-water ad 1000.

9. Beverage according to claim 7, characterized in that it has the following preferred composition:

- 1%o to 5‰ of concentrated fucus vesiculosus juice

- 6‰ to 8‰ of concentrated orange juice

- 6‰ to 8°/00 of citric acid

- 6%o to 8‰ of hawthorn, borage, barberry or cress

- water ad 1000. 1